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This make-ahead chewy chocolate chip cookie recipe is perfect for the holidays. This recipe makes 5 dozen cookies. It refrigerates and freezes well, so you're always armed with cookie dough ready to be freshly baked!

Chewy Chocolate Chip Cookies (video)

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  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 5 dozen
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Description

These cookies are loaded with chocolate chips, crispy on the edges, and oh so chewy! This make-ahead recipe is perfect for a busy holiday season.


Ingredients

  • 4 cups minus 2 tbsp (482g) all-purpose flour
  • 1&1/4 tsp baking soda
  • 1&1/2 tsp baking powder
  • 1&1/2 tsp salt
  • 1&1/4 cups (284g) unsalted butter, softened
  • 1&1/4 cups (275g) packed brown sugar
  • 1 cup plus 2 tablespoons (225g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2&1/2 cups (567g) semi-sweet chocolate chips

Instructions

  1. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  2. Using an electric mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition, then mix in the vanilla.
  4. Reduce speed to low. Add in the dry ingredients in 2 batches until just combined (batter will be very thick). Fold in the chocolate chips.
  5. Scoop out rounded cookie doughs and place onto a large plastic container with lid or onto a baking sheet. Cover with lid or tightly wrap with saran wrap and chill in the fridge overnight or up to 72 hours.
  6. When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or nonstick baking mat. Place a dozen cookie doughs 2″ apart on the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Dough can be used in batches, and be refrigerated for up to 72 hours. You can also chill the dough, then place them in a ziplock bag, and freeze for up to 1 month. To bake the freezer cookie dough, just thaw in the fridge overnight or at room temperature for 1 hour, and bake as instructed.

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